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Dry Hot Pot Rib


Pork (or other types such as beef) ribs 2-3 lbs, cut into pieces

One pack of All Natural 13 Spices Powder meat seasoning (note1)

One pack of dry hot pot sauce (note2)

One green bell pepper (cut into bite-size pieces)

One red bell pepper (cut into bite-size pieces)

One medium onion (cut into thin slices)

1 tsp ginger

1 tsp garlic

one pitch of cilantro (chopped)

one pitch of white sesame seeds

1 tbsp vegetable oil

Note 1: use star anise (2), bay leaves (2), soy sauce (1 tbsp), sugar (1 tbsp), cinnamon (1 stick), and dry chili pepper (5 pieces) to be a substitution.

Note 2: use 2 tbsp spicy bean paste (e.g., laoganma) to be a substitution.


  1. Put the pork and spice in a medium pot, add water just over the ingredients. High heat to make it boil, and then turn to small heat to slow cook it for about 1 hour.

  2. Spread onion over an induction comparable pot (note 3). Set aside.

  3. Pick the pork and dry with a paper towel.

  4. Heat oil in a wok, sear the pork to make the skin crispy (optional).

  5. In a clean wok, add 1 tbsp oil with medium heat, add garlic and ginger, for 1 minute.

  6. Add peppers stir fry for 1 minute.

  7. Add porks. Add dry hot pot sauce. Stir fry for another minute. Transfer to the hot pot cooker.

  8. Garnish with cilantro and sesame seeds. Serve over an induction cooker on the table. Enjoy!

Note 3: You can use a plate to replace the pot. In this case, fry the onion with peppers.

By: Brin Xu